Farmers Cheese Pancakes with Rose' Wine Jelly Syrup
These fluffy pancakes are filled with creamy dollops of farmers cheese for a delightful breakfast surprise. The rose wine jelly syrup adds a touch of elegance and floral sweetness.
Ingredients:
- Pancakes:
- 1 1/2 cups all-purpose flour
- 2 tablespoons sugar
-
2 teaspoons baking powder - 1/2 teaspoon salt
- 1 1/4 cups milk
- 1 egg
- 2 tablespoons melted butter
- 4 ounces Smith's Farmers Cheese, crumbled
- Rose Wine Jelly Syrup:
- 1 8 ounce jar Berkshire Rose Wine Jelly
- 1 tablespoon fresh lemon juice
Instructions:
- Make the Pancakes: In a large bowl, whisk together flour, sugar, baking powder, and salt. In a separate bowl, whisk together milk, egg, and melted butter.
- Pour the wet ingredients into the dry ingredients and whisk just until combined. Do not overmix! A few lumps are okay.
- Fold in the crumbled farmers cheese.
- Heat a lightly greased griddle or pan over medium heat. Pour about 1/4 cup batter per pancake.
- Cook for 2-3 minutes per side, or until golden brown and bubbles appear on the surface and start to pop.
- Make the Berkshire Rose' Wine Jelly Syrup: In a saucepan, combine Berkshire Rose' Wine Jelly, and lemon juice. Heat over medium heat, stirring constantly, until the jelly dissolves back into a desired pourable consistency.
- Serve: Stack pancakes on plates and drizzle generously with warm Rose' Wine Jelly Syrup. Enjoy!
Tips:
- For richer flavor, use whole milk instead of regular milk.
- You can substitute ricotta cheese for the farmers cheese, if desired.
- If the rose wine jelly syrup thickens too much, add a tablespoon of water to thin it out.
- Add a sprinkle of fresh rose petals or chopped strawberries for an extra touch of elegance.